Homemade Eggnog
This post may contain affiliate links. Please read my disclosure policy.
Celebrate the holidays the right way with Homemade Eggnog! It’s a holiday game-changer, bursting with rich flavors of nutmeg, cinnamon, and ginger. With a smooth bourbon twist, it’s the perfect treat to warm up your festive celebrations.
What Is Eggnog Anyway?
This classic winter-time drink has evolved into many different versions, but is traditionally made with milk, sugar, egg yolks, and thickened with whipped egg whites. This homemade eggnog is so beautifully creamy, thick, and spiced compared to its store-bought counterparts! It can even be made with soy milk or nut milk for those who are lactose-free.
Why You’ll Love This Homemade Eggnog
- Warm, Comforting Spices: The combination of nutmeg, cinnamon, and ginger in this Homemade Eggnog recipe offers a warm and comforting spice profile that’s perfect for the holiday season.
- Creamy, Indulgent Texture: The use of both milk and heavy cream gives this eggnog a luxuriously creamy texture that’s a real treat for the taste buds. It’s like a smooth, velvety holiday hug in a cup, making it a delightful indulgence for those cold winter nights.
- Customizable with a Bourbon Twist: The addition of bourbon adds a sophisticated and festive twist to the eggnog, making it perfect for holiday celebrations.
- Sugar (Granulated): Adds sweetness to balance the spices and richness of the eggnog. You can substitute it with honey, maple syrup, or a sugar-free sweetener like stevia.
- Eggs (Separated): It’s crucial to use pasteurized eggs to reduce the risk of foodborne illnesses, especially since eggnog often uses raw eggs. Pasteurized eggs have been heat-treated to kill bacteria without cooking the egg.
- Milk: You can use any kind of milk, including whole, skim, or plant-based alternatives like almond or oat milk for dietary preferences.
- Heavy Cream: A lighter alternative like half-and-half can be used for a less rich version, or even coconut cream.
- Spices: I love to use a combination of nutmeg, cinnamon and ginger.
- Bourbon: Gives the eggnog a festive kick. You can also use rum, brandy, or whiskey, or omit it entirely for a non-alcoholic version.
- Optional Garnishes: Such as candy canes, melted chocolate, or cinnamon sticks add extra flavor and festive presentation.
This eggnog recipe is so easy, and can be customized to your liking by switching up the spices and/or the type of liquor. So let’s get started!
First things first, grab your granulated sugar and set aside a tablespoon – we’ll use this later for the egg whites. Now, crack those eggs and separate the yolks from the whites. Toss the yolks into your mixer and beat them until they lighten in color. This is where the magic starts – those yolks are going to make our eggnog rich and creamy. Gradually add most of the sugar (remember, we saved a bit for later), and keep beating until it’s nicely dissolved.
In a medium saucepan, pour in your milk and heavy cream. Add that lovely blend of nutmeg, cinnamon, and ginger. Stir this all together and gently bring it to a boil over medium heat. Keep an eye on it, and give it a stir every now and then. Once it boils, take it off the heat.
Here’s a crucial step – tempering the eggs. Slowly add a ladle of the hot milk mixture into the egg yolks, stirring continuously. This is going to prevent the eggs from scrambling. Keep adding a few more ladles of the milk mixture, stirring as you go. Then, pour everything back into the saucepan.
Now, put the saucepan back on the heat and cook it over medium heat until it reaches 160℉. This step is important for safety, as it’ll cook the eggs just enough.
Once your mixture has hit the right temperature, remove it from the heat. Now for the fun part – stir in that delicious bourbon. Cover the mixture with some plastic wrap and let it chill in the fridge. You want it nice and cold.
While the eggnog is chilling, take those egg whites we set aside earlier. Beat them in a medium bowl until they form soft peaks. Remember that tablespoon of sugar we saved? Add it now and keep beating until you get stiff peaks. This is going to add a lovely frothiness to our eggnog.
When the eggnog is chilled, whisk in the beaten egg whites. This makes the eggnog light and frothy – just perfect! Pour it into your favorite glasses, sprinkle a bit of nutmeg on top, and enjoy the holiday cheer.
Frequently Asked Questions
Can I make this eggnog without alcohol?
Absolutely! The bourbon is optional, so if you prefer a non-alcoholic version, just skip it. The eggnog will still be creamy and delicious with all those lovely spices.
Is it safe to consume raw eggs in this eggnog?
This recipe is safer than traditional raw-egg versions because it involves cooking the egg mixture to 160℉, which helps to kill potentially harmful bacteria. However, using pasteurized eggs is recommended for an extra layer of safety, especially if serving to young children, pregnant women, elderly people, or anyone with a compromised immune system.
Can I use a milk alternative for a dairy-free version?
Yes, you can. Almond milk, soy milk, or oat milk can be great substitutes for regular milk. For the heavy cream, try using full-fat coconut milk for a similar creamy consistency.
How can I prevent my eggnog from curdling?
The key to preventing curdling is tempering the eggs and not overheating the mixture. Gradually add the hot milk to the beaten egg yolks while stirring constantly. This gently raises the temperature of the eggs without cooking them. Also, never let the mixture boil when you return it to the heat; just warm it enough to reach 160℉.
Expert Tips
- Use Freshly Grated Nutmeg: For the most aromatic and flavorful eggnog, grate your nutmeg fresh right before adding it to the recipe. Freshly grated nutmeg has a more vibrant flavor compared to pre-ground nutmeg.
- Chill the Eggnog Thoroughly: Allow enough time for the eggnog to chill in the fridge, preferably overnight. This not only ensures it’s refreshingly cold but also allows the flavors to meld together beautifully.
- Temper Eggs Carefully: To avoid curdling, add the hot milk mixture to the egg yolks very slowly, whisking constantly. This gradual process, known as tempering, gently raises the eggs’ temperature without cooking them.
- Whip Egg Whites to Stiff Peaks: For a frothy top layer, whip the egg whites until they form stiff peaks before folding them into the eggnog. This creates a light and airy texture that elevates the overall drinking experience.
- Adjust Alcohol to Taste: If you’re adding bourbon, rum, or any other alcohol, start with a smaller amount and adjust to taste. This way, you can control the strength of the alcohol flavor, ensuring it complements rather than overwhelms the other ingredients.
Storage
Homemade eggnog can be stored in the fridge for about 2-3 days. Just make sure it’s in a sealed container. Give it a good stir or shake before serving, as the ingredients may separate over time.
Discover More Holiday Drinks
- Grenadine Sunrise
- Mulled Wine
- Pomegranate Elderflower Spritzers
- Apple Cider
- The Best Hot Chocolate
- Hot Mulled Cider
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Homemade Eggnog
Video
Ingredients
Optional
- 4 candy canes (crushed)
- 2 ounce chocolate (melted)
- 6 cinnamon sticks
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Set aside 1 tbsp of the granulated sugar.
- Add the egg yolks to the bowl of your mixer and beat until the lighten in color. Gradually add the remaining sugar to the bowl and beat until the sugar dissolves. Set aside.
- In a medium saucepan add the milk, heavy cream, nutmeg, cinnamon and ginger. Stir and bring to a boil over medium heat. Stir occasionally. Remove from heat.
- Add a ladle of the milk mixture at a time to the egg mixture and stir. This is called tempering. Add a few ladles, about 4 or 5 of the milk mixture and stir. Return everything to the saucepan and cook over medium heat until the mixture reaches 160℉.
- Remove from the saucepan from heat and stir in the bourbon. Cover the bowl with plastic wrap and set in the fridge to chill for at least an hour.
- Add the egg whites to a medium bowl and beat until soft peaks. Add the tbsp of sugar and beat until stiff peaks form.
- Whisk the egg whites into the chilled eggnog. Serve cold.
Notes
- Pasteurized Eggs for Safety: To ensure the eggnog is safe for everyone to enjoy, use pasteurized eggs, especially since the recipe involves raw eggs.
- Storage Instructions: Store any leftover eggnog in a sealed container in the refrigerator for up to 3 days. Shake or stir well before serving, as the ingredients may separate over time.
- Serving Suggestion: Serve the eggnog chilled with a sprinkle of nutmeg or cinnamon on top for an extra festive touch. Garnish with a cinnamon stick or a candy cane for a decorative and flavorful addition.
- Alcohol is Optional: The addition of bourbon is entirely up to you. For a family-friendly version, simply omit the alcohol. Or, for a different twist, experiment with rum or brandy.
- Dairy Substitutes: For a dairy-free version, use almond milk, soy milk, or oat milk in place of regular milk, and coconut cream as a substitute for heavy cream.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
